Description

Dump and Go Crockpot Mongolian Beef is your answer to busy nights—minimal prep, maximum flavor. Thin slices of beef slow-cook in a savoury-sweet garlic-ginger soy glaze, resulting in irresistibly tender bites that taste like your favourite takeout. Just slice, mix, and let the slow cooker handle the rest.

Ingredients

Scale

450 g (1 lb) flank steak, thinly sliced against the grain
3 garlic cloves, minced
2.5 cm (1 inch) fresh ginger, minced
1 scallion, thinly sliced
120 ml (1/2 cup) reduced salt soy sauce
67 g (1/3 cup) brown sugar
30 g (1/4 cup) cornstarch
60 ml (1/4 cup) water
2 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp sesame seeds
Salt and black pepper to taste

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Instructions

Thinly slice flank steak against the grain and cut into bite-sized pieces. Lightly season with salt and pepper.
Toss steak in cornstarch until evenly coated.
Add vegetable oil to the bottom of the slow cooker, then layer in the steak.
Top with garlic, ginger, brown sugar, sesame oil, soy sauce, and water. Stir everything together.
Cover and cook on high for 2.5 hours or low for 4–5 hours, until beef is tender.
Stir before serving. Serve over rice and garnish with scallions and sesame seeds.

Notes

Freeze steak for 20 minutes before slicing to make it easier.

Double the sauce ingredients if you like it extra saucy.

Great for meal prep—leftovers freeze and reheat well.

Add steamed broccoli or snow peas at the end for extra veggies.

Prep Time: 10 minutes
Cook Time: 4.5 hours (on low)
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired